Frittata for 4-6

• 2 Tbsp butter
• 1 large onion, sliced
• pinch of fresh thyme
• 1 bay leaf
• balsamic vinegar
• maple syrup
• 1/4 cup fresh or frozen peas
• 1 Tbsp fresh thyme leaves
• 8 large eggs
• 2 Tbsp milk
• 1-1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grated cheddar cheese
• snipped fresh chives
• nasturtium petals or herb flowers

1. Melt 2 Tbsp butter in a cast iron skillet.
2. Add onion, thyme, bay leaf.
3. Cook on medium heat until onions are soft and lightly browned.
4. Discard bay leaf.
5. Add a splash of balsamic vinegar and maple syrup.
6. Cook a few more minutes, add salt and pepper to taste. 
7. In a large bowl, whisk eggs with milk, salt, pepper.
8. Add to cooked onions in the skillet.
9. Cook 2-3 minutes, shifting egg with a spatula to allow runny egg to rotate to the bottom, until bottom is set and top is still slightly runny.
10. Sprinkle cheese over eggs.
11. Place skillet in the oven under a preheated broiler until cheese is golden and bubbling.
12. Run spatula under frittata and slide out of pan onto serving plate (or cut and serve from the pan.)
13. Garnish with chives (and edible flowers if you have some in your garden).